Description
This Miso Peanut Cucumber Noodle Salad is bright, fresh, and packed with flavor! Tossed in a creamy miso peanut sauce, this salad is gluten-free, vegan-friendly, and perfect for warm weather. Serve it as a side dish or add your favorite protein like tofu, salmon, shrimp, chicken, or beef for a complete meal.
Ingredients
Scale
For the Salad
- 8 oz rice noodles (or your favorite gluten-free noodles)
- 2 cups cucumber, julienned or thinly sliced
- 1/2 cup carrots, shredded
- 1/4 cup fresh cilantro, chopped
- 2 tbsp sesame seeds (white or black)
- 1/4 cup chopped peanuts (optional, for garnish)
For the Miso Peanut Sauce
- 1/4 cup creamy peanut butter
- 1 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp maple syrup or honey
- 1 tsp toasted sesame oil
- 1 clove garlic, minced
- 1 tsp grated ginger
- 2–3 tbsp warm water (to thin the sauce)
Instructions
Step 1: Cook the Noodles
- Cook rice noodles according to package instructions.
- Drain, rinse under cold water, and set aside.
Step 2: Make the Miso Peanut Sauce
- In a bowl, whisk together peanut butter, miso paste, rice vinegar, soy sauce, maple syrup, sesame oil, garlic, and ginger.
- Add warm water a little at a time, whisking until smooth and pourable.
Step 3: Assemble the Salad
- In a large bowl, toss together noodles, cucumber, carrots, cilantro, and sesame seeds.
- Pour the miso peanut sauce over the salad and toss until well coated.
Step 4: Garnish & Serve
- Top with chopped peanuts and extra sesame seeds.
- Serve immediately or chill for 15 minutes for enhanced flavor.
Notes
- Add protein – Serve with tofu, grilled salmon, shrimp, chicken, or beef.
- For extra crunch – Add sliced bell peppers or shredded cabbage.
- Storage – Best eaten fresh but can be stored for 1 day in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg